Soups

Cold weather is always a good reason to cook soups.

Some are favorites and are eaten year round.

Potato Soup

9 medium potatoes – cut in bite size pieces
1/2 onion – chopped fine
1-2 large carrot(s)- chopped fine
1 stalk celery – chopped fine
6 cups water
1-1/2 teaspoon salt
4 chicken bouillon cubes
1 tablespoon parsley flakes
2 tablespoons butter

Cook all the above ingredients together until potatoes are falling apart.

Then add:

14 ounces milk
1 can cream of celery
1 can cream of chicken

Cook for another 10 – 15 minutes stirring often.

Add instant potatoes (if needed) to thicken.

Chicken Noodle in Crock Pot

4 cups water
1/2 teaspoon salt
1/4 teaspoon pepper
1 chopped onion (if desired)
1 chopped carrot
1 chopped celery stalk
1/4 cup chopped parsley
4 cups chicken broth
3 pounds chicken pieces
5 to 6 ounces noodles

Instructions:

Remove skin from chicken pieces.

Mix all ingredients except noodles in a crock pot.

Cover and cook on low for approximately 6 hours.

Remove chicken from crock pot.

Remove chicken from bones.

Chop to desired size.

Then, add to broth.

Then, add the noodles.

Cook 1/2 to 1 hour until noodles are done.

Serve hot.

Vegetable

2 cans mixed vegetables
1 can whole kernel corn
1 can cream corn
1 can kidney beans
1 can sweet peas
4 chicken bouillon cubes
salt to taste
pepper to taste

Mix all ingredients in a large pot.

Heat on medium.

Stir often until juices are boiling.

Turn heat to low.

Stir occasionally, to prevent sticking.

Simmer for 30 minutes.

Ready to eat with cornbread or crackers.

(This is a base recipe that can modified many ways. If you have leftover vegetables, chicken, pork, beef, or turkey, mix it in!)

Easy Chili

2 cans kidney beans
1-2 pounds of browned hamburger
2-3 cans tomato sauce
1 small chopped onion (optional)
1 small chopped green pepper (optional)
1 can whole kernel corn (optional)
salt to taste
pepper to taste

Mix all ingredients in a large pot.

Heat on medium.

Stir often until juices are boiling.

Turn heat to low.

Stir occasionally, to prevent sticking.

Simmer for 30 minutes.

Ready to eat with cornbread or crackers.

(This is a base recipe that can modified many ways. If you like corn, or onions, or green peppers mix it in!)